This special issue of the Journal of Industrial Ecology takes a closer look at how consumption is increasingly met by global supply chains that often involve large geographical distances.

This report aims to understand whether, why and how sustainable diets are promoted by individual foodservice companies, and to assess the business cases for adopting and promoting sustainable diets across the sector.

Sustainability and food production represent a major challenge to society, with both consumption and supply sides posing practical and ethical dilemmas. This book shows that food governance issues can occur in many ways and at many points along the food chain. The risks and impacts, particularly with the increasing globalisation of food systems, are often distributed in unequal ways.

This report entitled 'Mitigating risks and vulnerabilities in the energy-food-water nexus in developing countries' analyses global nexus interconnections (such as the dependence of food systems on energy at every stage of the food value chain) and identifies key challenges for food, energy and water security, which include economic and population growth, resource depletion, environmental degradation, climate change and globalisation.

This paper looks at how supplier relationship management impacts emission levels from food supply chains. It investigates the influence of corporate Supplier Engagement Programmes (SEP) and the limitations of SEP-led improvements. Supplier Engagement Programmes are programmes set up to allow supermarkets to, for example, review carbon reduction measures and request GHG emissions and other data from their suppliers.

This report, commissioned by Lloyd’s, describes how our food system is becoming increasingly vulnerable to acute shocks and underlines the pressing need to reduce the uncertainty surrounding the impacts of an extreme shock to the food supply.

Livestock, domestic animals raised for meat, dairy and eggs, is responsible for 14.5 percent of anthropogenic greenhouse gas (GHG) emissions.  Because of the scale of its contribution, mitigation of emissions from the livestock sector must be addressed in order to avoid an average global temperature rise of more than 2°C compared to pre-industrial times. 

In 2014, the FCRN released a major report entitled Appetite for change: social, economic and environmental transformations in China’s food system. This provided a detailed and integrative analysis of the dramatic changes in China’s food system over the last 35 years, explored emerging environmental, health, economic and cultural trends and challenges, and identified policy and research implications.  

FAO has launched a new online platform, which provides access to resources on developing sustainable food value chains (SFVC). The goal is for SFVC development to provide a flexible framework to improve food systems, reducing poverty and hunger in a sustainable manner.  FAO’s platform will include: